May 17, 2024 - 10:21am
Protein percent for ciabatta
Hi!
Can I use 14% protein all purpose flour for my ciabatta?
I have 80% hydration and use an active sourdough starter.
‘Tnks!
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Protein percent for ciabatta
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You certainly can use high protein flour such as your 14% protein flour. Having higher protein will certainly make it possible for you to use a higher hydration such as 80%. I would certainly consider doing a bassinage to get the hydration all the way up there. So start at a lower hydration and fully developing the gluten and then gradually adding the rest of the water a little at a time.
Benny
Tnks so much for the tip! How much Water should I add after and before developing the gluten?
Thanks and Regards,
‘Roma.
Tnks so much for the tip! How much Water should I add after and before developing the gluten?
Thanks and Regards,
‘Roma.
So if your target is 80% hydration, say start by mixing your dough at 70-75% hydration and then fully developing the gluten. Then gradually add the final 5-10% through bassinage to bring you up to 80%. It is easy to add water, but you cannot remove it.
Benny
Ok Tnks so much Benny. Will try that and see if I can manage it. Never done it..